Jeanne Thiel Kelley
Contributor
Jeanne Kelley is a cookbook author, food writer and food stylist based in Los Angeles. The California native is an edible garden expert who specializes in seasonal and sustainable cooking. Having learned classic technique at La Varenne Ecole de Cuisine in Paris, Jeanne has developed recipes for Bon Appétit, Cooking Light, Fine Cooking, Weber, Diamond Nuts, Crate and Barrel, CB2, and the US Potato Board. She is the author of several cookbooks, including Salad for Dinner and The Portable Feast.
Recipes
Chicken Roulade
A make-ahead French chicken dish that’s dinner-party-worthy but quick enough to make on a weeknight? Yes, chef.
Recipes
Peach Pie With Lattice Crust
Serve up summertime by the slice with this classic peach pie recipe.
Recipes
Cinnamon Apple Crumb Pie
This easy pie is the perfect marriage of apple crumble and apple pie, because you shouldn’t have to choose.
Recipes
Chicken Tostadas with Radish Slaw
Radishes are routinely part of the salsa and condiment spreads available at the best taquerias. Here, I use them as part of a fresh topping for earthy chicken tostadas that is anything but routine. Achiote paste, a popular Yucatecan seasoning made from ground annatto seeds, is available at Mexican stores.
Recipes
Goat Cheese Toasts with Walnuts, Honey & Thyme
Dripping with honey and sprinkled with fresh thyme, cracked pepper, and sea salt, these warm, crunchy toasts make a delicious breakfast, after-school treat, or lunch when matched with a handful of salad greens. I'm always amazed how something so simple, and a tad messy, can be so unbelievably good.
Recipes
Three Peas With Barley, Chile & Green Garlic
Pea shoots are the young, tender tips and vines of the snow pea or the sugar snap pea plant. Once your plants are established and producing an abundance of pods, clip off leaf and tendril sections about 4 inches (10 cm) long. If you don't have your own plants, look for these tender shoots at farmers' markets or Asian grocery stores. Sambal oelek is an Indonesian chile paste, and tart, citrusy makrut lime leaves are used in Southeast Asian cooking.
Recipes
Cherry-Almond Granola Bars
Sweet, salty, and a little chewy, this almond granola bars recipe comes in handy for breakfast or a midday treat.
Recipes
Fried Chicken Cutlets
Recipes
Moroccan Chicken Stew with Artichoke Hearts and Carrots
Inspired by Moroccan flavors, this chicken stew recipe is incredibly fragrant while cooking.
Recipes
Thai Larb
Larb is one of our favorite recipes to make for friends and family. Adjust the amount of chiles and Sriracha as needed.
Recipes
Chicken Schnitzel
This classic chicken Schnitzel recipe sounds harder to make than it is. Plus, you get to pound out the day's stress.
